Hamdi Saidani This simple Mary Berry’s recipe will explain exactly how to pickle the beetroot with malt vinegar in the easy way. This homemade pickled beetroot is made with raw whole beetroot, malt vinegar, and brown sugar. Pickled Beetroot can last about one year preserved, Once opened, just refrigerate it and it can last 3 months. Make sure to let the beetroot rest for 2 weeks to bring out its best taste. Don’t forget to leave feedback about this recipe.
Pickled Beetroot Ingredients
- 550g of Raw Whole Beetroot
- 270ml Malt Vinegar
- 3 – 4 tbsp Soft Light Brown Sugar
Essential Equipment
- Large Lidded Saucepan
- 500ml Preserve Jar
- Small Saucepan
- Sharp Knife
How To Make Pickled Beetroot
- Cut the stems of the beetroot to about 1 inch and wash them thoroughly.
- Put the beetroot in a large pot and cover them with water. Heat it until it starts to boil.
- Lower the heat to a simmer and cover the pot. Let it simmer for 1 hour.
- While waiting, sterilize your jar (see the steps below).
- In a small pot, heat the vinegar until it starts to boil. Add the sugar gradually, tasting as you go, until it’s as sweet as you like. Keep it hot but not boiling until your beetroot is ready.
- Once the beetroot is cooked, drain the water and peel off the skins. Slice the beetroot thinly with a sharp knife and fill your hot jar with the beetroot slices.
- Pour the hot vinegar over the beetroot, filling the jar as much as you can. Then seal the jar.
How To Sterilize A Jar For Pickled Beetroot
- Preheat your oven to 190°C (or 180°C for fan ovens, or 374°F) and clean your jar with hot soapy water.
- Put your jar on a baking tray without the seals and bake it for 20 minutes.
- While the jar is still hot, seal it for the best results.
How Long To Boil Beetroot For Pickling
Beetroot should be boiled for approximately one hour for pickling. You will know that the beetroot is done boiling when it becomes soft and easily pierced with a fork.
What Vinegar For Pickling Beetroot
Malt vinegar is the optimal choice for pickling beetroot. This brown vinegar, derived from malted barley, imparts a rich, slightly sweet, and tangy flavor that complements the earthy taste of beetroot perfectly.
Its robust flavor profile helps to balance the sweetness of the beetroot while its acidity acts as a preservative, making it ideal for the pickling process.
How Soon Can You Eat Beetroot After Pickling
You can start eating pickled beetroot after about two weeks. This waiting period allows the beetroot to fully absorb the flavors of the pickling solution. However, if you’re really eager, you can open a jar a few days after pickling. It will still taste good, just not as flavorful as it would be after two weeks.
How Long Does Pickled Beetroot Last
Pickled beetroot can last for up to one year if the jar remains unopened and is stored in a cool, dark place. However, once the jar is opened, it should be refrigerated. In the fridge, opened pickled beetroot can last for about 3 months.
Can You Freeze Pickled Beetroot
Yes, you can freeze pickled beetroot, but it’s not a good idea. Freezing can make the beetroot much softer and less crunchy. This change can spoil the nice texture of pickled beetroot. So, it’s better not to freeze it.
What To Eat With Pickled Beetroot
Pickled beetroot same as Beetroot Chutney pairs well with salads, sandwiches, or even as a side dish with grilled meats. It also can be served with cheeses, in wraps, or as a topping on burgers for an extra tangy kick.
Pickled Beetroot Calories And Nutrition Facts
- Calories: 59
- Total Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Unsaturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 56mg
- Carbohydrates: 11g
- Fiber: 1g
- Sugar: 10g
- Protein: 1g
Try More Recipes:
Mary Berry Pickled Beetroot
Description
Mary Berry’s pickled beetroot recipe is one of the best and simplest pickling beetroot recipes ever. This pickled beetroot is made with raw whole beetroot, malt vinegar, and brown sugar. This recipe will explain exactly how to pickle the beetroot in the simplest way and can last about one year preserved. Once opened, just refrigerate it and it can last 3 months. Make sure to let the beetroot rest for 2 weeks to bring out its best taste.
Mary Berry Pickled Beetroot Ingredients
Essential Equipment
How To Make Mary Berry Pickled Beetroot
- Cut the stems of the beetroot to about 1 inch and wash them thoroughly.
- Put the beetroot in a large pot and cover them with water. Heat it until it starts to boil. Lower the heat to a simmer and cover the pot. Let it simmer for 1 hour.
- While waiting, sterilize your jar (see the steps below).
- In a small pot, heat the vinegar until it starts to boil. Add the sugar gradually, tasting as you go, until it’s as sweet as you like. Keep it hot but not boiling until your beetroot is ready.
- Once the beetroot is cooked, drain the water and peel off the skins. Slice the beetroot thinly with a sharp knife and fill your hot jar with the beetroot slices.
- Pour the hot vinegar over the beetroot, filling the jar as much as you can. Then seal the jar.
- Preheat your oven to 190°C (or 180°C for fan ovens, or 374°F) and clean your jar with hot soapy water.
- Put your jar on a baking tray without the seals and bake it for 20 minutes.
- While the jar is still hot, seal it for the best results.
